Rwanda
Often compared to Kenyan coffee, Rwandan coffee at its best is creamy-bodied, with sweet citrus acidity reminiscent of Kenya. The best offer caramel and floral notes on the finish, adding a pleasing layer of complexity.
| Main production areas: | Lake Kivu, Butare |
| Processing methods: | Washed |
| Varieties: | Bourbon, French Mission Bourbon, Caturra, Catuai, Mibirizi |
| Port of shipment: | Dar Es Salaam (Tanzania) |
| Harvest: | March – June |
| Altitude range: | Arabica 1300 –1750 masl |
| Export bag size: | 60 kg |
| Total yearly production: | 130 000 bags |
| Total number of coffee farmers: | 335 000 |
| Cup Profile: | - |
